Herbed Egg Breakfast Toast
- 4 thin slices whole-grain bread
- 2 tablespoons unsalted butter or ghee
- 4 large eggs
- Kosher salt
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh Italian parsley
- 2 scallions, finely chopped
- 4 thick ripe tomato slices
- Hot Pepper Sauce, recipe follows
- Lightly toast the bread. Melt the butter or ghee in a medium nonstick skillet over medium-low heat. Brush the tops of each piece of toast lightly with melted butter or ghee.
- Break the eggs into a medium bowl and season with 1/2 teaspoon salt. Beat well with a fork.
- Stir in the cilantro, parsley and scallions.
- Add the eggs to the remaining butter in the skillet and cook, stirring, until set to your liking, 2 to 3 minutes for soft-set eggs.
Place 2 slices of toast on 2 plates. Top each slice of bread with slice of tomato. Top with the eggs. Drizzle with hot pepper sauce and serve.
Hot Pepper Sauce
Makes about 1 1/4 cups
- 2 plum tomatoes, coarsely chopped
- 5 habanero or Scotch bonnet chiles, stemmed and seeded, if desired (use rubber gloves) 1/2 medium onion, coarsely chopped
- 2 garlic cloves, crushed and peeled
- ¼ cup freshly squeezed lime juice
- Kosher salt
- 1/3 cup extra-virgin olive oil
- 2 tablespoons fresh parsley leaves
- 2 tablespoons fresh basil leaves
- 2 teaspoons honey, optional
- Combine the tomatoes, chiles, onion, garlic, lime juice and 1 1/2 teaspoons salt in a blender . Blend on high until smooth. Scrape down the sides and add the olive oil. Blend until very smooth. Add the parsley and basil, blend until small specks of herbs are visible. Stir in the honey, if using.
- Transfer to a medium saucepan and cook over medium-low heat until thickened and darkened a shade or two, 7 to 8 minutes. Let cool completely. Transfer to a glass jar. The hot pepper sauce will keep for several weeks in the refrigerator, shake well before using.